Hi Phillip, PJ has developed a slightly different approach to converting a recipe to incorporate a tangzhong starter. Not all bakers advise adding additional liquid. However, as PJ illustrated and you observed, for lower hydration recipes introducing a tangzhong starter can be challenging, and PJ has found that increasing the overall hydration of the dough to 75% seems to work well. In the above example, if you used 6% of the flour to make the tangzhong starter (which is approximately what PJ does) and go with 22g of flour and 110g additional liquid, the overall hydration of the dough would become 93%, so your method would involve adding quite a bit of additional liquid, even when the tangzhong starter is quite small. If you went up to 10% of the flour for the tangzhong (36g), the additional water would be 180g and the overall hydration of the dough would be a whopping 112%. 

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